No. 128 Soufflés Moulded
3 ounces cooked Brussels sprouts.
2 ounces mashed potato.
1 ounce boiled rice.
½ teaspoon pepper.
2 eggs.
1 teaspoon salt.
1 ounce butter.
Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. Serve sauce No. 157 with them.